Originally from northern Europe, Venetian merchants brought Baccalà alla Vicentina to Italy centuries ago.
Vicenza-style cod is certainly one of the most famous dishes of Vicenza. The “Confraternita del Bacalà alla Vicentina” (brotherhood of cod) has the duty of preserving and protecting the ancient recipe, thus keeping the tradition alive over time.
Among cold cuts, you must try sopressa vicentina PDO that you can eat in one of the “sagre” (summer festivals) such as Sagra della sopressa di Valli del Pasubio, and prosciutto della Val Liona (ham).
The most renown cheeses produced in this province are Asiago PDO and Grana Padano PDO, which can be served with some of the local veggies: Broccolo Fiolaro of Creazzo, Radicchio Rosso of Asigliano, white asparagus of Bassano.
Speaking of Bassano, here you cannot miss a sip of their grappa, an Italian grape pomace brandy.
To accompany main courses such as Bigoi, fresh pasta usually served with fatty sauces, or Grumolo delle Abbadesse rice, you can have a nice glass of Prosecco!